INGREDIENTS • 1 cup all-purpose flour • 3/4 cup sugar • 1/2 cup cocoa powder** • 1½ tsp. baking powder • 1/3 cup unsweetened apple sauce • 1/4 cup canola oil • 2/3 cup soy beverage mixed with 1   tsp. vinegar

PREPARATION • Preheat the oven to 350 °F (180 °C)   or to 325 °F (160 °C) for a   convection oven. • Brush a square pan with cooking oil   and sprinkle the bottom with flour. • Mix the ingredients in the order of   the recipe until smooth. • Bake for 50 minutes or for 35 minutes   in a convection oven. • Cool completely before cutting.

INGREDIENTS • 1 cup all-purpose flour • 1/4 cup sugar • 1/2 cup brown sugar • 1 tsp. baking powder • 1/2 tsp. baking soda • 1/4 tsp. salt • 1/3 cup canola oil • 3 tbsp. soy beverage mixed with   1 tsp. vinegar • 1 tsp. vanilla • 1/2 cup rolled oats

PREPARATION • Preheat the oven to 400 °F (200 °C)   or to 325 °F (160 °C) for a convection   oven. • Mix the ingredients in the order of   the recipe until smooth. • Take 1 spoonful of the dough in your   hand and flatten into a cookie shape. • Bake for 11 to 13 minutes. The baking   time is the same for a convection oven. • Transfer to a plate to cool

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INGREDIENTS • 1/2 cup whole wheat flour • 1/2 cup all-purpose flour • 1/2 cup oat bran or rolled oats • 1/2 cup brown sugar • 1½ tsp. cinnamon • 1 tsp. baking powder • 1/2 tsp. baking soda • 1/4 tsp. salt • 3/4 cup soy beverage mixed with   1 tsp. vinegar • 1/4 cup canola oil • 1½ cups finely grated carrots   (approximately 3 carrots)

PREPARATION • Preheat the oven to 375°F (190°C)   or to 325°F (160°C) for a convection   oven. • Mix the ingredients in the order of   the recipe until smooth. • Spoon the batter into muffin cups. • Bake for 45 minutes or for 25 minutes   in a convection oven. • Cool a few minutes for easier removal.